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1A Study of Variations in Muscles of Beef and Chicken

EJ STRANDINE,CH KOONZ,JM RAMSBOTTOM

A chemical and histological study of 50 of the principal beef muscles and 12 of the principal chicken muscles has demonstrated that variability exists between muscles within the same species and in different species. Variations in pH, protein, fat, and moisture content were present but did not correlate with tenderness values of the muscle. Variations in the size and arrangement of fasciculi and the connective tissue were apparent when the muscles were cut transversely. Fascicular patterns were constant for a given muscle within a species, but were different from different muscles of the same species and different for homologous muscles of different species. Both elastic fibers and collagenous fibers varied from muscle to muscle with respect to their size and quantity. There was a general correlation between the fasciculi-connective tissue patterns and the tenderness measurements of the muscles, tenderness being associated with muscles having indistinct fasciculi.

1949JOURNAL OF ANIMAL SCIENCE（1949）引用：47

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2Initial Physical and Chemical Changes in Beef As Related to Tenderness

JM RAMSBOTTOM,EJ STRANDINE

A study was made to develop information on the initial tenderness of beef and to determine the relationship of some physical, chemical, and histological changes in the beef to changes in tenderness during a twelve-day period following slaughter. Experiments were made on ten beef carcasses which ranged in quality from common to choice. Objective and subjective measurements of tenderness showed that beef which was chilled in carcass form was more tender than beef which was boned and then chilled to 35°F. Beef was found to be more tender at two hours following slaughter than at any time thereafter for the next two to six days. By the twelfth day following slaughter, beef which was stored at 35°F. was considerably more tender than it was at two hours after slaughter. Beef which was frozen two hours following slaughter was lighter in color in the frozen state and darker in the thawed state than beef which was chilled for 24 hours or more before freezing. Photomicrographs show that marked changes occurred in the histological characteristics of the muscle fibers. These changes were correlated with changes in the tenderness of the beef.

1949Journal of Animal Science（1949）引用：56

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3Controlling Quality Changes in Cured Meats by Packaging

WM URBAIN,JM RAMSBOTTOM

Journal of Food ScienceVolume 13, Issue 5 p. 432-439 CONTROLLING QUALITY CHANGES IN CURED MEATS BY PACKAGING1 W. M. URBAIN, W. M. URBAIN Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author W. M. URBAIN, W. M. URBAIN Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author First published: September 1948 https://doi.org/10.1111/j.1365-2621.1948.tb16640.xCitations: 2 1 Presented at the New York meeting of the American Chemical Society, 1947. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume13, Issue5September 1948Pages 432-439 RelatedInformation

1948FOOD RESEARCH（1948）引用：3

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4COMPARATIVE TENDERNESS AND IDENTIFICATION OF MUSCLES IN WHOLESALE BEEF CUTS

JM RAMSBOTTOM,EJ STRANDINE

Journal of Food ScienceVolume 13, Issue 4 p. 315-330 COMPARATIVE TENDERNESS AND IDENTIFICATION OF MUSCLES IN WHOLESALE BEEF CUTS J. M. RAMSBOTTOM, J. M. RAMSBOTTOM Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorE. J. STRANDINE, E. J. STRANDINE Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author J. M. RAMSBOTTOM, J. M. RAMSBOTTOM Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorE. J. STRANDINE, E. J. STRANDINE Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author First published: July 1948 https://doi.org/10.1111/j.1365-2621.1948.tb16627.xCitations: 70AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume13, Issue4July 1948Pages 315-330 RelatedInformation

1948Journal of food science（1948）引用：80

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5Influence of Freezing on Color of Bones and Adjacent Tissues.

CH KOONZ,JM RAMSBOTTOM

Journal of Food ScienceVolume 12, Issue 5 p. 393-399 INFLUENCE OF FREEZING ON COLOR OF BONES AND ADJACENT TISSUES C. H. KOONZ, C. H. KOONZ Swift & Company Research Laboratories, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM Swift & Company Research Laboratories, Chicago, IllinoisSearch for more papers by this author C. H. KOONZ, C. H. KOONZ Swift & Company Research Laboratories, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM Swift & Company Research Laboratories, Chicago, IllinoisSearch for more papers by this author First published: September 1947 https://doi.org/10.1111/j.1365-2621.1947.tb16431.xCitations: 13AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume12, Issue5September 1947Pages 393-399 RelatedInformation

1947Food research（1947）引用：17

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6Preparation of Animal Tissue Fats for Determination of Peroxides and Free Fatty Acids

BN ROCKWOOD,JM RAMSBOTTOM,VC MEHLENBACHER

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPreparation of Animal Tissue Fats for Determination of Peroxides and Free Fatty AcidsB. N. Rockwood, J. M. Ramsbottom, and V. C. MehlenbacherCite this: Anal. Chem. 1947, 19, 11, 853–854Publication Date (Print):November 1, 1947Publication History Published online1 May 2002Published inissue 1 November 1947https://pubs.acs.org/doi/10.1021/ac60011a012https://doi.org/10.1021/ac60011a012research-articleACS PublicationsRequest reuse permissionsArticle Views109Altmetric-Citations11LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

1947ANALYTICAL CHEMISTRY（1947）引用：19

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7COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLES

JM RAMSBOTTOM,EJ STRANDINE,CH KOONZ

Journal of Food ScienceVolume 10, Issue 6 p. 497-508 COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLES J. M. RAMSBOTTOM, J. M. RAMSBOTTOM Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorE. J. STRANDINE, E. J. STRANDINE Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorC. H. KOONZ, C. H. KOONZ Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author J. M. RAMSBOTTOM, J. M. RAMSBOTTOM Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorE. J. STRANDINE, E. J. STRANDINE Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorC. H. KOONZ, C. H. KOONZ Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author First published: November 1945 https://doi.org/10.1111/j.1365-2621.1945.tb16198.xCitations: 102AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Brady, D. E., 1937. A study of the factors influencing tenderness and texture of beef. Proc. Am. Soc. Animal Production 30, 246–249. Google Scholar Hankins, O. G., Ellis, N. R., 1939. Fat in relation to quantity and quality factors of meat animal carcasses. Proc. Am. Soc. Animal Production 32, 314–319. CASGoogle Scholar Helser, M. D., Nelson, P. M., and Lowe, B., 1930. Influence of the animal's age upon the quality and palatability of beef. Iowa Agr. Expt. Sta. Bull. 272. Google Scholar Lehmann, K. B., 1907. Studien über die Zähigkeit des Fleisches und ihre Ursachen. Arch. Hyg. 63, 134–179. Google Scholar Mackintosh, D. L., Hall, J. L., and Vail, G. E., 1936, Some observations pertaining to tendernem of meat. Proc. Am. Soe. Animal Production 29, 285–289. Google Scholar Mitchell, H. H., Zimmerman, R. L., and Hamilton, T. S., 1927. The determination of the amount of connective tissue in meat. J. Biol. Chem. 71, 379–387. CASWeb of Science®Google Scholar Mitchell, H. H., Hamilton, T. S., and Haines, W. T., 1928. Some factors affecting the connective tissue content of beef muscle. J. Nutrition 1, 165–178. CASWeb of Science®Google Scholar Moran, T., Smith, E. C., 1929. Postmortem changes in animal tissues—the conditioning or ripening of beef. Dept. Sci. Ind. Research (Brit.), Food Invest. Board, Special Rept. 36. Google Scholar Paul, Pauline, Lowe, Belle, and Mc Clurg, B. R., 1944. Changes in histological structure and palatability of beef during storage. Food Research 9, 221–233. 10.1111/j.1365-2621.1944.tb16682.x Google Scholar Satorius, M. J., Child, A. M., 1938. Effect of coagulation on press fluid, shear force, muscle-cell diameter and composition of beef muscle. Food Research 3, 619–626. 10.1111/j.1365-2621.1938.tb17099.x CASGoogle Scholar Snedecor, G. W., 1940. Statistical Methods. Iowa State College Press, Ames , Iowa , p. 133. Google Scholar Warner, K. F., 1928. Progress report of the mechanical test for tenderness of meat. Proc. Am. Soc. Animal Production 21, 114–116. Google Scholar Citing Literature Volume10, Issue6November 1945Pages 497-508 ReferencesRelatedInformation

1945FOOD RESEARCH（1945）引用：114

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8Freezer storage temperature as related to drip and to color in frozen-defrosted beef

J. M. Ramsbottom,C. H. Koonz

Journal of Food ScienceVolume 6, Issue 6 p. 571-580 FREEZER STORAGE TEMPERATURE AS RELATED TO DRIP AND TO COLOR IN FROZEN-DEFROSTED BEEF J. M. RAMSBOTTOM, J. M. RAMSBOTTOM Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorC. H. KOONZ, C. H. KOONZ Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author J. M. RAMSBOTTOM, J. M. RAMSBOTTOM Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorC. H. KOONZ, C. H. KOONZ Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author First published: November 1941 https://doi.org/10.1111/j.1365-2621.1941.tb16315.xCitations: 16AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume6, Issue6November 1941Pages 571-580 RelatedInformation

1941Journal of Food Science（1941）引用：18

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9FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN‐DEFROSTED BEEF

J. M. RAMSBOTTOM,C. H. KOONZ

1940Proceedings of the American Society of Animal Nutrition引用：32

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10The Relationship Between the Time of Freezing Beef after Slaughter and the Amount of Drip

J. M. RAMSBOTTOM,C. H. KOONZ

Three experiments were made to determine the relationship between the time of freezing beef after slaughter and the amount of drip. Boneless fat-trimmed rib steaks from the longissimus dorsi muscle of select beef carcasses were frozen at intervals during the first thirty-fivedays after slaughter. During the prefreeezing period the beef was stored at a temperature of 36°F., the relative humidity being 95%, 80%, and85% for Experiments I, II, and III, respectively. In Experiment I, steaks from both the right and left side ribs of six carcasses were frozen at intervals of ¼, 1, 5, and 10 days after slaughter,while in Experiment II steaks from four commercial ribs were frozen at intervals of 7, 14, 21, 28, and 35 days after slaughter. In Experiment III,steaks from the right and left ribs of eight carcasses were frozen at intervals of 5 and 35 days after slaughter. The steaks were frozen at —30°F. and thawed at +50°F. except in Experiment III, where the steaks from the right side of the carcass werefrozen at 0°F., and those from the left side frozen at —30°F. Data were recorded on the pH of the beef, the ice crystal size, and the amount of drip which was lost from the thawed product. The pH of the beef remained almost constant from the first day after slaughter to the thirtyfifth day after slaughter. Freezing and thawingdid not significantly change the pH of the beef A study was made of the size and distribution of ice crystals in representative frozen steaks in accordance with a method previously described by the authors. When steaks were frozen at 0°F. and —30°F.,the ice crystals became progressively larger as the time between slaughter and freezing increased. The amount of drip from the steaks was found to decrease as the period of storage between slaughter and freezing increased. The percentage drip based on the frozen weight of the steaks was 6.8% whensteaks were frozen at —10°F. five days after slaughter as compared to 2.5% when comparable steaks were frozen at thirty-five days afterslaughter, corrections being made for differences in moisture and fat content.

1940Journal of Food Science（1940）引用：13

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11SUSCEPTIBILITY OF FROZEN‐DEFROSTED POULTRY MEAT TO DRIP

C. H. KOONZ,J. M. RAMSBOTTOM

Journal of Food ScienceVolume 4, Issue 5 p. 485-492 SUSCEPTIBILITY OF FROZEN-DEFROSTED POULTRY MEAT TO DRIP C. H. KOONZ, C. H. KOONZ swift and Company, Research Laboratories, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM swift and Company, Research Laboratories, Chicago, IllinoisSearch for more papers by this author C. H. KOONZ, C. H. KOONZ swift and Company, Research Laboratories, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM swift and Company, Research Laboratories, Chicago, IllinoisSearch for more papers by this author First published: September 1939 https://doi.org/10.1111/j.1365-2621.1939.tb17145.xCitations: 9AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume4, Issue5September 1939Pages 485-492 RelatedInformation

1939Journal of Food Science（1939）引用：10

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12A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRY

C. H. KOONZ,J. M. RAMSBOTTOM

Journal of Food ScienceVolume 4, Issue 2 p. 117-128 A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRY C. H. KOONZ, C. H. KOONZ Swift & Company, Research Laboratories, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM Swift & Company, Research Laboratories, Chicago, IllinoisSearch for more papers by this author C. H. KOONZ, C. H. KOONZ Swift & Company, Research Laboratories, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM Swift & Company, Research Laboratories, Chicago, IllinoisSearch for more papers by this author First published: March 1939 https://doi.org/10.1111/j.1365-2621.1939.tb17334.xCitations: 32AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume4, Issue2March 1939Pages 117-128 RelatedInformation

1939Journal of Food Science（1939）引用：33

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13REVIEW OP LITERATURE ON MEAT FOR 1936

R. C. NEWTON,M. M. PISKUR,J. M. RAMSBOTTOM,H. E. ROBINSON, B. B. McLEAN

Journal of Food ScienceVolume 2, Issue 6 p. 581-605 REVIEW OP LITERATURE ON MEAT FOR 1936 R. C. NEWTON, R. C. NEWTON Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorM. M. PISKUR, M. M. PISKUR Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorH. E. ROBINSON, H. E. ROBINSON Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorB. B. McLEAN, B. B. McLEAN Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author R. C. NEWTON, R. C. NEWTON Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorM. M. PISKUR, M. M. PISKUR Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorJ. M. RAMSBOTTOM, J. M. RAMSBOTTOM Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorH. E. ROBINSON, H. E. ROBINSON Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this authorB. B. McLEAN, B. B. McLEAN Chemical Research Laboratories, Swift & Company, Chicago, IllinoisSearch for more papers by this author First published: November 1937 https://doi.org/10.1111/j.1365-2621.1937.tb17830.xCitations: 2AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume2, Issue6November 1937Pages 581-605 RelatedInformation

1937Journal of Food Science（1937）引用：3

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14The Comparative Efficacy of “dicapho,” Bone Meal, and Limestone when Fed As Mineral Supplements to Rations for Pigs.

B. Thomas,C. C. Culbertson,J. M. Ramsbottom, W. E. Hammond

1933Journal of Animal Science（1933）

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